Cilantro Cream Sauce

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Directions

1In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.

EXPERT TIPS

Expert Tips

You can make these ahead and just reheat before serving. Freeze cooled empanadas on plate placed inside of a resealable freezer plastic bag. (Remove as much air as possible from bag.) To reheat, place frozen empanadas on ungreased cookie sheet. Bake at 450°F 10 to 15 minutes or until hot.

If you wish, use a refrigerated, prepared pastry crust instead of making the crust. Use 2 (9-inch) crusts, rolling thin and then cutting into 4-inch rounds as directed in the recipe.

If desired, substitute other shredded cheese, such as Cheddar or Monterey Jack.